You probably should have stopped after the 2nd hot dog, 3rd helping of potato salad, 4th cupcake, and 5th beer.
You probably should have gone to bed at a decent time and you definitely should have kept your shirt on.
You should have just had another cupcake. Instead of showing yours.
You feel like utter crap. Not because there’s a random shot of your bubbies floating around, likely to find its way to Facebook, but because you flat-out overindulged. You probably rooted through your vegetable drawer this morning, hoping to put together a healing green juice, but gave up when the only ingredients you found was a fuzzy nub of green ginger.
Get ye to the grocer and get ye some veggies, specifically the veggies for this salad. This’ll fix you up. The varying textures and flavors of the slivered kale, briny olives, juicy-sweet tomatoes, creamy chickpeas, and bright, lemony vinaigrette will keep your mouth happy, too. That’s cool.
If you have leftovers, hang on to them. They keep well. Or take them to your next shin-dig. Better to be known as the girl who brings kale salads to the party than the slut who throws her shirt in the pool.
Kale and Chickpea Salad
2 tablespoons lemon juice
4 tablespoons olive oil
1/2 teaspoon salt
2 teaspoon lemon zest
2 tablespoons fresh basil, chopped
1 15-ounce can chickpeas, rinsed and drained
1 1/2 cup grape tomatoes, sliced in halves
4 cups kale, center rib removed, sliced into thin ribbons
1/4 cup sundried tomatoes, chopped
1/2 cup kalamata olives, chopped
black pepper, to taste
In the bottom of a large bowl, whisk together the lemon juice, olive oil, salt, and lemon zest until thick and emulsified.
Add in the ribboned kale and massage the kale with the dressing briefly to work the dressing into it.
Add the chickpeas, grape tomatoes, sundried tomatoes, olives, and basil. Toss until evenly distributed. Season to taste with black pepper.
Serve or store covered in the refrigerator for up to 3 days.
Serves 4-6Pin It